Australia's secret white: what Semillon tastes like, why Hunter Valley versions age for decades, the food it loves and an organic SSB blend to try tonight.

From Madiran to Uruguay: what Tannat tastes like, why it needs a decanter and a steak, where Australia grows it, and the closest bottle you can buy tonight.

Spain's flagship red, explained in plain English: what Tempranillo tastes like, how to serve it, what to eat with it, and a bottle to try tonight.

Rose, jasmine and peach from the world's highest vineyards: what Torrontés tastes like, why it is dry despite the perfume, what to eat with it, and the closest bottle you can buy tonight.

The grape behind vintage port and the Douro's best reds: what Touriga Nacional tastes like, how to serve it, where Australia grows it, and a real bottle to buy tonight.

Rueda's crisp, herby bargain: what Verdejo tastes like, how it differs from Sauvignon Blanc and Verdelho, what to eat with it, and the closest bottle you can buy tonight.

From Madeira to the Hunter Valley: what Verdelho tastes like, why Australia grows more than Portugal, what to eat with it, and the closest bottle you can buy tonight.

Lemon, sea spray and wild herbs: what Vermentino tastes like, why Australia adopted it, what to eat with it, and the closest bottle you can buy tonight.